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Spicy meatballs with chilli black beans

Give your favourite meatballs a healthy makeover with this low fat, low calorie, low GI recipe with turkey mince, black beans and avocado

  • Prep: 20 mins
    Cook: 25 mins
  • Serves 4
  • More effort
  • Serves 4
  • More effort
  • Calories 376
  • Carbohydrates 23
  • Saturated Fat 2
  • Sugar 8
  • Protein 42
  • Fat 11
  • Fibre 10
  • Salt 0.8

Nutrition per serving

  • Calories 376
  • Carbohydrates 23
  • Saturated Fat 2
  • Sugar 8
  • Protein 42
  • Fat 11
  • Fibre 10
  • Salt 0.8

Ingredients

  • 1 red onion, halved and sliced
  • 2 garlic cloves, sliced
  • 1 large yellow pepper, quartered, deseeded and diced
  • 1 tsp ground cumin
  • 2-3 tsp chipotle chilli paste
  • 300ml reduced-salt chicken stock
  • 400g can cherry tomatoes
  • 400g can black beans or red kidney beans, drained
  • 1 avocado, stoned, peeled and chopped
  • juice ½ lime
  • 500g pack turkey breast mince
  • 50g porridge oats
  • 2 spring onions, finely chopped
  • 1 tsp ground cumin
  • 1 tsp coriander
  • small bunch coriander, chopped, stalks and leaves kept separate
  • 1 tsp rapeseed oil

Method

  1. First make the meatballs. Tip the mince into a bowl, add the oats, spring onions, spices and the coriander stalks, then lightly knead the ingredients together until well mixed. Shape into 12 ping-pong- sized balls. Heat the oil in a non-stick frying pan, add the meatballs and cook, turning them frequently, until golden. Remove from the pan.

  2. Tip the onion and garlic into the pan with the pepper and stir-fry until softened. Stir in the cumin and chilli paste, then pour in the stock. Return the meatballs to the pan and cook, covered, over a low heat for 10 mins. Stir in the tomatoes and beans, and cook, uncovered, for a few mins more. Toss the avocado chunks in the lime juice and serve the meatballs topped with the avocado and coriander leaves.

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